How to Cook Corned Beef and Cabbage

A St. Patrick's Day menu wouldn't be complete without traditional corned beef and cabbage. The ritual of serving this on St. Patrick's Day was started by Irish-Americans in the mid-1800s, when corned beef was used as a substitute for bacon in the traditional Irish dish of bacon and cabbage. Plan this Irish classic for your St. Patrick's Day dinner (we love it with a mug of cold beer!).

Typically, corned beef refers to a beef brisket that is cured (or soaked) in a seasoned brine. The term corned comes from the English word corn, which refers to any small particle (such as grains of salt). You can make your own mix of seasonings for corning, or you can purchase a packet along with the meat. Because it is a brisket, corned beef needs to be cooked long and slow in liquid to tenderize the meat, making slow cooker corned beef very popular.

Purchase a 3-pound corned beef brisket from your local grocery store or deli (make sure it comes with its own spice packet). Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers. Cut 1/2 of a small head of cabbage into three wedges. Peel and chop 4 medium carrots into 2-inch pieces. Quarter a medium onion. Cut 2 medium yellow potatoes into 2-inch pieces. Place all vegetables into the slow cooker and add 1/2 cup water. Top with brisket.

Step 2: Cook

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain. Serve vegetables with a slotted spoon. Makes 6 servings.

Corned Beef and Cabbage Recipes

Start with these classic Irish recipes (and some fun variations, too!) to help you master making corned beef and cabbage.